Shrimp Creole

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 10 cloves garlic, smashed, peeled and chopped
• 1 large onion, chopped
• 3 medium-size red bell peppers, cut in 1/4-inch dice
• 1 1/2 celery ribs, peeled, halved lengthwise and sliced thin
• 1 1/2 teaspoons dried thyme
• 1/4 teaspoon dried oregano
• 1 teaspoon chili powder, preferably without cumin
• 1 pound large shrimp, peeled and deveined
• 10 ounces plum tomatoes, cored and cut in 1/2-inch pieces
• 2 teaspoons hot pepper sauce
• 1 tablespoon fresh lemon juice
• 1 tablespoon coarse salt
• Freshly ground black pepper to taste

1. Place butter in a 2 1/2-quart dish.
2. Cook at 100 percent power in a 650- to 700-watt oven, uncovered, for 2 minutes.
3. Whisk in flour.
4. Cook, uncovered, for 8 minutes.
5. Stir in garlic and onion.
6. Cook, uncovered, for 5 minutes.
7. Stir in peppers, celery, thyme, oregano and chili powder.
8. Cook, uncovered, for 3 minutes.
9. Remove from oven.
10. Push vegetables toward center of dish and arrange shrimp around the inside rim.
11. Place tomatoes over shrimp and vegetables.
12. Cover tightly with a lid or microwave plastic wrap.
13. Cook 2 minutes.
14. Prick plastic to release steam.
15. Uncover and stir well.
16. Re-cover and cook for 2 minutes.
17. Prick plastic, if using, to release steam.
18. Remove from oven and uncover.
19. Stir in pepper sauce, lemon juice, salt and pepper.

unsalted butter, allpurpose, garlic, onion, red bell peppers, celery, thyme, oregano, chili powder, shrimp, tomatoes, hot pepper, lemon juice, coarse salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/3169 (may not work)